Source: dLife

Chicken sauteed in a merlot sauce with mushrooms and onions.

Servings

3 cup fresh mushroom slices
1 cup fresh chopped onion (1 large)
2 medium garlic cloves , minced
2.5 lb chicken drumsticks, raw , skinned (and thighs and breasts)
0.75 cup low fat unsalted chicken broth
6 oz unsalted tomato paste
0.25 cup Wine, red, Merlot, 5 fl ounce serving (or other dry red wine or chicken broth)
1.5 tsp dried basil , crushed
0.5 tsp salt
0.25 tsp black pepper
2 tbsp cornstarch
2 tbsp cold water , cold
3 tbsp Cheese, parmesan, fresh, shredded

1 In a 3 1/2- to 5-quart slow cooker place mushrooms, onion, and garlic. Add chicken. Combine in a medium bowl the chicken broth, tomato paste, wine, basil, salt, and pepper. Pour over chicken in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3 Remove chicken to a serving platter, reserving cooking liquid. Cover chicken with foil to keep warm.
4 If using low-heat setting, turn to high-heat setting. Combine in a small bowl the cornstarch and water. Stir into liquid in cooker. Cover and cook for 15 minutes more or until thickened. Spoon sauce over chicken. Sprinkle with Parmesan cheese.